Trying to bake a wheat & gluten free version usually ends in disaster for most people. The problem is that it's not easy to create a batter pudding that
rises, I've tried several alternative flour versions and can attest to the resulting flatness. But this recipe is finally the solution that you've been looking for.

Of course, if you are vegetarian, or simply want Yorkshire pudding to go with your roast dinner, then leave out the sausages.

Ingredients

100g[100g]
rice flour

45g[45g]
potato starch flour

15g[15g]
tapioca flour

2 large[2 large]
eggs, beaten

350ml[350ml]
semi-skimmed milk

pinch[pinch]
salt

freshly ground pepper

1 tbsp[1 tbsp]
olive oil

8[8]
gluten free sausages

1⁄2 tsp[1⁄2 tsp]
olive oil, for browning sausages

Directions

Fridge time: 30 minutes Preheat oven: 200°C, 400°F, Gas 6

In a large bowl mix the flours, eggs, milk, salt and pepper. Using a whisk beat the ingredients until they are well combined and bubbles of air can be seen in the batter. You can use a food processor or blender to achieve the same effect.

Place batter in the fridge for 30 minutes.

About 10 minutes before removing the batter from the fridge put 1 tbsp of olive oil into a baking dish approximately 28cm x 22cm (11" x 9") and put in the oven to heat the oil.

At this time you also need to brown the sausages, using ½ tsp of olive oil in a frying pan. They don't need to be cooked all the way through at this stage, only the skins need to be browned.

When the sausages are browned remove the tin containing the hot oil from the oven and carefully place the sausages in it, avoiding splashing the hot fat. Put back into the oven to reheat the oil again while you get the batter from the fridge.

Give the batter a final quick whisk then remove the sausages from the oven and pour the batter over the sausages. It should sizzle a bit if the oil is hot enough. It's important that you pour the batter onto hot oil, or you won't get such a crisp cooked batter on the underside and edges.

Place the toad-in-the-hole back in the oven and bake for 30 minutes. When cooked remove from oven and serve immediately.

This is a great wheat & gluten free batter mix. It rises well, it's crispy on the outside, and soft on the inside. Just like I remember Yorkshire batter pudding should be.